Directions:
- Cook pasta according to the package directions, omitting salt and fat. Drain.
- Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.
- Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1206.09 Kcal (5050 kJ) | ||
| Calories from fat | 498.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.44g | 85% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 1564.2mg | 65% | |
| Potassium | 766.34mg | 16% | |
| Total Carbs | 152.8g | 51% | |
| Sugars | 12.41g | 50% | |
| Dietary Fiber | 23.61g | 94% | |
| Protein | 35.91g | 72% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 9mg | 50% | |
| Calcium | 317mg | 32% | |
| Amount Per 100 g | |||
| Calories | 163.19 Kcal (683 kJ) | ||
| Calories from fat | 67.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 85% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 1% | |
| Sodium | 211.64mg | 65% | |
| Potassium | 103.69mg | 16% | |
| Total Carbs | 20.67g | 51% | |
| Sugars | 1.68g | 50% | |
| Dietary Fiber | 3.19g | 94% | |
| Protein | 4.86g | 72% | |
| Vitamin C | 3mg | 36% | |
| Iron | 1.2mg | 50% | |
| Calcium | 42.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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